Pot Roast with Turnips and Carrots

Ingredients

• 3 to 4 pounds chuck roast, tied
• Coarse salt and freshly ground pepper
• Olive oil
• 1 tablespoon olive oil
• 1 large onion, peeled and thinly sliced (1 1/2 cups)
• 1 medium carrot, peeled and coarsely chopped (3/4 cup)
• 1 rib celery, coarsely chopped (3/4 cup)
• 2 garlic cloves, peeled and thinly sliced
• 1 dried bay leaf
• 1/4 teaspoon whole black peppercorns
• 3 sprigs fresh thyme
• 1 tablespoon all-purpose flour, plus more if needed
• 2 tablespoons red-wine vinegar, plus more if needed
• 1 1/4 cups water
• 3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges
• 3/4 pound small new potatoes
• 3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

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